Slow Cooker Baked Potato Recipe
Indulge in the rich and creamy flavors of this Slow Cooker Baked Potato recipe, featuring layers of sliced potatoes, savory bacon, and onions, all smothered in a luscious cream sauce and topped with melted cheese. Let your slow cooker do the work while you enjoy a delicious and comforting meal.
Ingredients:
- 12 medium potatoes, sliced
- Diced bacon
- 1 onion, diced
- 2 containers (16 oz each) of cream
- Milk
- Salt
- Pepper
- Garlic powder
- Cheese
Method:
- Start by layering a bed of sliced potatoes at the bottom of the slow cooker.
- Sprinkle a handful of diced onions and bacon on top of the potatoes. Repeat this layering process until you have the desired amount.
- In a bowl, combine the cream from the two containers with enough milk to reach a desired consistency. Mix in salt, pepper, and garlic powder to taste.
- Pour the cream mixture over the layered potatoes, onions, and bacon in the slow cooker, ensuring everything is well coated.
- Place the lid on the slow cooker and cook on high heat for 2 hours.
- After 2 hours, reduce the heat to low and continue cooking for an additional 2.5 hours, or until the potatoes are tender and cooked through.
- When there’s approximately 30 minutes left of cooking time, sprinkle shredded cheese on top of the potatoes.
- Once the cheese has melted and the potatoes are fully cooked, your slow cooker baked potatoes are ready to be served.
Pages: 1 2
Can anyone help me with this? I live in an old folks home (they call it independent living) which feeds three meals a day. I get tired of institutional meals and have started cooking, with only a two-quart slow cooker, a microwave, and a toaster. Most of the slow cooker recipes say to brown the meat in a skillet before putting in the cooker. We don’t have stoves because they’re afraid us old people will catch the place on fire. How can I manage browning the meat?
I have a Cuisinart slow cooker that has a browning setting to fry – then switch to slow cook – love it
Look for slow cookers that can fry as well. I use mine often. Good luck with it
You can skip browning the meat. It is not necessary but usually done for a little more flavor. If I’m in a hurry I usually skip this step.
Have you considered purchasing a 2 qt instapot to compliment your slow cooker? There is a “sear” feature on the insta pot that is perfect for browning anything. Actually, you might find yourself using the insta pot far more than the slow cooker because it does it all so well. However, there is also a slowcooker option on the unit if you wish.
Perhaps some research on youTube for insta pot might help you decide.
I never brown meat. You cannot tell the difference.
Try it you will see.
Get an electric fry pan.
That way you can also do lots mor things like fry meat, eggs ect…
You can buy a single burner stove for fairly cheap. Or an electric skillet. I learned this from dorm room cooking.
My momma lived in an Assisted Living facility and she was not allowed a single electric burner nor an electric skillet. You might want to check on each of those before you purchase either one. I feel the best choice for you to not break any rules and get kicked out is to simply use the slow cooker without browning the meat first….
Good luck and I hope you enjoy your meals!
Is the container of cream, sour cream?
Thanks!
I was wondering the same thing. Perhaps the person in charge of this group can help out. Even if it’s liquid cream we still need to know what kind. I purchase heavy whipping cream when I make my special cake with cocoa whipping cream for the icing and complemented with raspberries.
Yes it’s heavy cream.
It’s probably Carnation or Pet Milk. 🥛
Wish you put actual amounts in the recipe..
I am a bit confused about the cream ingredient also. Is it 2 – 16 ounce containers of sour cream, or 2 pints (16 ounces) of heavy cream? And if it is an entire half a gallon of heavy cream, why would you add milk to it to thin it out? Thank you for clarifying his for me, the recipe looks great & I would love to try it without messing it up!!